Preheat your oven to 200C / 400F / Gas mark 6.
Get your egg ready by lightly beating it with a fork.
Get a 24-centimetre pie plate or dish out and divide your pastry into 2 equal halves.
Roll out one half so it is large enough to overhang your dish. Pop it into your dish making sure you gently push it down into all the corners.
Pour all of your pie filling into the dish.
Roll out the other half of the pastry to around the same size.
Brush a little egg around the edges of the base and carefully place the lid on top. Using a sharp knife cut away the excess at an angle and crimp the edges together to help them stick.
Brush with the egg and sprinkle the top with your sugar, this will help give your pie a lovely glazed look.
Decorat as you please, I took the left over pastry rolled it out using a 2 and 1/2 inch pastry cutter I cut out some leaves and scored them carefully with a sharp knife and placed a few berries in the middle. Glaze any decorations you may have added.
Put three small air holes / slices in your pie to allow the steam to escape and them pop the pie in your oven for at least 35 - 40 minutes.
You are looking for your crust to be a lovely golden colour and crispy.
This pie will keep well in the fridge for at least 3 days but can be frozen once baked.